The Blurb
The Bugis Kitchen, tucked away in the Copthorne Tara Hotel London, located in the heart of Kensington, is a culinary hotspot for fine dining. Reintroducing their signature menu, The Bugis Kitchen, named after Bugis Street in Singapore, blends traditional Singaporean dishes with the flavours of Pan Asian cuisine, with a notable emphasis on Malaysian flavours.
The Style
The décor was retro with a modern twist. Mustard-yellow and deep-forest green chairs were tucked under marble ceramic tables, positioned against walls etched into the shapes of medieval stained-glass windows. The walls were the most intriguing to me; what I found particularly interesting were the individual mirrors intricately positioned within the etched designs.
Chandeliers hung from the ceiling, distributing a warm, soft glow and adding a touch of elegance to the dining area.
The Food
For my entrée, I opted for the Chicken Satay without the peanut sauce and the Mongolian Prawns. Chicken satay is just one of those dishes that’s almost impossible to get wrong. It’s safe and predictable but in a good way. The perfect opening act to get your taste buds in the mood for a flavourful main course.
For my second entrée, I eagerly awaited its arrival and can happily attest that I was not disappointed. The prawns were succulent and moist, dripping in a creamy, sweet, and tangy sauce; each bite felt like a party in my mouth. I would definitely order the Mongolian prawns again.
For the main event, I chose the Beef Rendang with a side of special fried rice. The Beef Rendang was a slowly cooked beef stew with coconut milk and spices. Initial thoughts on the presentation? Homely. I could tell instantly that this dish was made with love. The beef was tender with a good amount of sauce; however, I did find the beef a bit too chewy for my personal preference. The coconut shavings on top of the beef stew added an extra layer of depth to the stew. Although I generally enjoy coconut-flavoured dishes, I wasn’t crazy about the coconut shavings garnished over the stew for this particular dish.
My friend, who had accompanied me to the Bugis Kitchen, ordered the Singapore Laksa for her mains. A homemade spiced coconut broth with prawns, shrimp, fish cake and tofu. When I asked my friend for her initial thoughts on her dish, she replied, “Very filling. You can really taste the spices and the slight chilli kick as you get deeper into the dish. A friendly tip: use the napkin to cover your chest, as this dish is a little bit on the messy side—especially if, like me, you haven’t quite mastered how to use chopsticks.”
On my next visit to the Bugis Kitchen, I think I will try the Singapore Laksa, with a side of special fried rice.
Before moving on to our after-dinner delight, Chef Billy Tee popped over to check in on us and the other diners in the restaurant. I thought this gesture was extremely hospitable of Chef Billy Tee. It’s not often in restaurants that you receive personal check-ins from the Chef to ensure your dining experience is at a satisfactory level.
While in conversation with Chef Billy Tee, I asked about his love for the culinary arts. He went on to explain, “My true passion is making people feel good about the food they eat. I love walking around, seeing the smiles on people’s faces as they enjoy my dishes. This menu has recently been refreshed with a few subtle updates to the signature items—I wanted to bring a taste of my childhood back to each dish.”
To finish, my friend and I split a Goreng Pisang and were each served a Bubur Cha-Cha, recommended by Chef Billy Tee. I’m not a huge banana fan, so the Goreng Pisang was a not for me. This dessert was a deep-fried banana in a caramelised batter, somewhat reminiscent of a deep-fried Mars bar. The Bubur Cha-Cha, on the other hand, was a delightful dessert. Sweet potato chunks and pearl sago infused in a coconut milk soup. Chef’s kiss. The pearl sago had a soft, chewy consistency similar to the Boba balls you find in your bubble tea.
Everything about this dessert was subtle, tasty, yet fun. If you find yourself at the Bugis Kitchen this festive season, the Bubur Cha-Cha is definitely worth ordering.
In a Nutshell
The Bugis Kitchen’s specially curated menu draws influence from all over Asia to elevate traditional dishes and flavours with a modern twist while focussing on authenticity, freshness, and high-quality ingredients.
The Details
The Bugis Kitchen, situated within Copthorne Tara Hotel London Kensington, is pleased to offer readers of West London Living a 20% discount. To redeem this discount, please use the code BugisWLL20. Happy dining!
